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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1/2 cup chopped sun-dried tomatoes |
1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: sara lee) |
3/4 cup real mayonnaise |
1 cup sour cream |
1/2 cup real bacon crumble (recommended: hormel) |
salt and freshly ground black pepper |
1 head iceberg lettuce, shredded |
Directions:
1. Preheat oven to 325 degrees F.
2. Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
3. Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
4. In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
5. Cut out the core of the lettuce head to form a bowl for the dip.
6. To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.
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